this Jicama saute is Easy, delicious and fast to prepare. I used half a jicama and 4 stalks of celery to make 2 generous servings. I didn't have fresh parsley on hand so left it out. It was a big hit. Highly recommended. Peeling the jicama was time-consuming. Canned water chestnuts would be simpler and would offer a similar taste/texture. Dish was decent but not worth making again.
I thought this Jicama saute recipe was great, teally unusual. I'm a big jicama fan, I'd never thought to cook it. I upped the garlice quite a bit to give it a little more flavor, with the lemon it was very flavorful.
if you want to YIELD Jicama saute Makes 8 to 10 servings the ACTIVE TIME you need about 25 min with TOTAL TIME 25 min
INGREDIENTS Jicama saute
- 1 (2 1/2-lb) bunch of celery
- 1 1/4 lb jicama
- 2 tablespoons olive oil
- 2 garlic cloves, smashed
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1 teaspoon finely grated fresh lemon zest
- 2 teaspoons fresh lemon juice
- 1 teaspoon salt
- 1/4 teaspoon black pepper
PREPARATION to make Jicama sautePeel strings from celery with a vegetable peeler, then cut celery on a long diagonal into 1/4-inch-thick slices. Peel jicama with a sharp knife and cut into 2- by 1/4-inch matchsticks.
Heat oil in a 6- to 8-quart heavy pot over moderately high heat until hot but not smoking, then sauté garlic, turning, until golden on all sides, about 2 minutes. Discard garlic.
Add celery to oil and sauté, stirring, until softened, about 3 minutes. Add jicama and sauté, stirring, until slightly translucent, about 5 minutes. Stir in remaining ingredients and remove from heat.
Celery and jicama can be cut 1 day ahead and chilled in a sealed plastic bag lined with dampened paper towels.
Peeling the jicama to make saute was time-consuming. Canned water chestnuts would be simpler and would offer a similar taste/texture. Dish was decent but not worth making again.